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Vegan Berry Trifle (gluten-free)


  • Author: Nicole Dawson
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: serves 10-12 1x

Description

This Vegan Berry Trifle is perfect for a summer party or festive 4th of July. It’s refreshing, gorgeous, and you can make it ahead of time! Sure to be a crowd-pleasing hit! 


Scale

Ingredients

Vanilla Cake

  • 1 1/2 cups flour (1-for-1 gluten free or all-purpose)
  • 1 cup Wholesome ZeroSugar™ Organic Erythritol
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1/2 cup neutral oil
  • 2 tablespoons vinegar (white or apple cider)
  • 1 tablespoon vanilla extract
  • 3 cups mixed berries (strawberries, blueberries, raspberries)

CocoWhip (or store-bought brand of choice)


Instructions

CocoWhip Cream

*If making your own whip, do this first so it has time to chill.

  1. Chill bowl and whisk of your stand mixer in the freezer for 10 minutes.  
  2. Skin solid cream from the top of the coconut milk can and transfer solids to the chilled mixer bowl. *Do not use any coconut water!).  
  3. Add powdered sugar and whip for a few minutes, until mixture begins to stiffen like whipped cream.
  4. Chill in a covered container and allow to firm even more before using. 

For the Cake

  1. Preheat oven to 350° F.  Lightly great 9’inch round and add a layer of parchment to the bottom to help with removal. 
  2. In a large bowl, whisk flour, sugar, baking soda and salt. In a medium bowl, whisk water, oil, vinegar and vanilla extract.
  3. Pour wet mixture into the dry and whisk until combined but don’t overmix. 
  4. Fill prepared cake pan with batter then Bake 28-30 minutes, rotating halfway through. Toothpick inserted into the center of the cake should come out dry. Let cool before assembly.
  5. Wash & dry berries.  Cut strawberries into slices, and blackberries into halves.  Remove stems from blueberries if needed. 
  6. Cut cake into 1-inch cubes while still in the pan. 
  7. In a large trifle bowl (or glass bowl) add half of the cake cubes. Top with dollops of cocowhip then a layer of berries. Repeat layers and end with cocowhip and berries. 
  8. Refrigerate until ready to serve. 

Notes

  • Use store-bought whipped cream if desired. 
  • Use individual glass dishes instead of a large trifle bowl, using the same layering technique.
  • Category: dessert, holiday
  • Method: bake

Keywords: 4th of July, trifle, vanilla cake, summer dessert, dessert, top 8 free, vegan, gluten-free cake

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